This easy frittata is perfect for a nutritious breakfast, brunch or light dinner. Using Healthier Comforts Whole Egg Powder makes this recipe not only convenient but also incredibly high in protein, with all the natural nutrients of eggs without worrying about freshness or cracking shells. Whole egg powder is pasteurized, safe to eat as is and blends seamlessly into recipes, giving a rich, fluffy texture to your frittata.

Frittata with Veggies

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

280

Cuisine

American

Category

Breakfast

Adding vegetables like bell peppers, spinach, and cherry tomatoes boosts vitamins, minerals, and fiber, making this a well-rounded, satisfying dish. Plus, it’s a great way to save time with no need to separate eggs or measure dozens of eggs; the powder is easy to store and perfect for consistent results every time.




Perks of Using Whole Egg Powder:



Long shelf life and no refrigeration required until reconstituted.
Pasteurized, safe to consume raw or in recipes without full cooking.
High in protein, naturally present in whole eggs.
Convenient for precise portions, reducing food waste.
Fluffy texture and consistent results every time.
egg frittata with veggies made with dried eggs

Ingredients

  • 6 tbsp Whole Egg Powder (reconstitute with 7.5 tbsp water to make 3 large eggs)
  • 1/4 cup milk (60ml, optional for creamier texture)
  • 1/2 cup diced bell peppers
  • 1/2 cup spinach leaves
  • 1/4 cup cherry tomatoes
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: fresh herbs (parsley, chives)

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Reconstitute the whole egg powder with water as instructed (2 tbsp powder + 2.5 tbsp water per egg; for this recipe, 6 tbsp powder + 7.5 tbsp water).
  3. In a skillet, heat olive oil over medium heat. Sauté bell peppers and cherry tomatoes for 2-3 minutes until slightly tender. Add spinach and cook for another 1-2 minutes.
  4. In a mixing bowl, whisk together the reconstituted eggs, milk, salt, and pepper.
  5. Pour the egg mixture over the vegetables in the skillet, stir gently to distribute evenly.
  6. Sprinkle shredded cheese on top.
  7. Transfer the skillet to the oven and bake for 12-15 minutes until eggs are fully set and lightly golden.
  8. Remove from oven, let cool slightly, garnish with fresh herbs, slice, and serve.
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